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Apricot Nut Bread

Ingredients:

  • 1 cup all-purpose flour, sifted
  • 1 cup whole-wheat flour, stirred
  • 1/2 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 3/4 cup dried apricots, chopped
  • 1 cup milk
  • 2 tablespoons orange liqueur or orange juice concentrate
  • 2 tablespoons butter or margarine, melted
  • 1 egg
  • 1 egg yolk

    Instructions:



    In large bowl, stir together first 8 ingredients; set aside.
    In medium bowl, mix milk, liqueur, butter, egg and egg yolk until well blended. Add milk mixture to dry ingredients; stir just until moistened.

    Pour batter into greased 8 1/2x 4 1/2x2 1/2-inch loaf pan. Bake in 350° F. oven for 45 to 50 minutes, or until the bread is golden brown and toothpick inserted in center comes out clean.

    Cool in pan on a rack for 10 minutes. Remove and cool completely on rack. Makes 1 loaf.
    Adapted from "Farm Journal's Homemade Breads"



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